Effortless Rhubarb Custard Bars (Print Version)
# Ingredients:
→ Shortbread Base
01 -
115 g unsalted butter, cold and cut up
02 -
40 g icing sugar
03 -
125 g all-purpose flour
→ Rhubarb Custard Layer
04 -
280 g rhubarb, sliced
05 -
2 big eggs, mixed
06 -
9 g cornstarch
07 -
3.5 g fine salt
08 -
200 g white sugar
09 -
30 g all-purpose flour
# Instructions:
01 -
Set your oven to 175°C and hit your 20 x 20 cm pan with a swipe of nonstick spray.
02 -
Toss flour with powdered sugar in a big bowl. Rub in that cold butter with your hands, a fork, or pastry cutter till you get a chunky crumb. Layer it into the greased pan and push down all over with your hands.
03 -
Bake that crust about 15 minutes—stop once it’s firm but still pale. Pull it out and let it sit a sec.
04 -
Blend sugar, flour, cornstarch, and salt in another bowl. Pour in the eggs and rhubarb pieces. Only stir enough to mix—it’s okay if it’s still a little lumpy.
05 -
Spread that rhubarb custard over your hot base. Slide the pan back into the oven. Bake roughly 38–45 minutes—it should look set and not jiggle when you gently rock it.
06 -
Let it chill out at room temp. Pop in the fridge a few hours so it gets solid, then slice into bars nice and clean.
# Notes:
01 -
Don’t take them out too soon—if they look soft in the middle, give them more oven time.
02 -
Chilling before cutting makes tidy bars. Keep leftovers in the fridge for best texture.
03 -
Want a pop of flavor? Mix in zest from a lemon or orange, or toss 1/4 teaspoon cinnamon into the filling.